RELATED: Ever Had Blackberries On Pizza? Try It!
A simple marriage of avocado and pesto sauce, this toast has a creamy consistency, cool hints of basil, and a subtle lemon tang. Thickly slathered over crisp nutty bread, this recipe tastes delicious on its own or when topped with cherry tomatoes, roasted red pepper, or a poached egg. And with just 10 minutes of prep, it’s safe to say you won’t be ditching your avocado obsession anytime soon.
Click through for the recipe!
8 slices multigrain toast
3 medium avocados (ripe)
2 cups fresh basil leaves
1 tbsp Extra Virgin Olive Oil
3 tbsp non-fat Greek yogurt
3 tbsp lemon juice
1/2 cup diced cherry tomatoes (or your choice of topping)
3/4 tsp sea salt
I blended my spread smooth, about five minutes, but if you like it chunky, just pulse as needed.
This recipe yields eight servings + leftovers! Use your remaining pesto avocado in chicken salad, as a dip with pretzels and veggies, or anyway you please.
NEXT: You'll Love This Easy-To-Make Dessert
Christine Fischer of Cooking with Cakes may not be a pro chef, but that doesn't mean she's a mere novice in the kitchen. The self-taught culinarian — who's all for healthy, accessible recipes — knows that succumbing to your five-day bacon craving does not make you weak. It just makes you human.